Baked turkey and giblet gravy
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Baked turkey and giblet gravy
  Turkey    Gravy    Poultry  
Last updated 6/12/2012 1:06:28 AM. Recipe ID 31979. Report a problem with this recipe.
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      Title: Baked turkey and giblet gravy
 Categories: Poultry
      Yield: 12 Servings
 
      1    Turkey (hen or tom)
           Salt
           Pepper
           Pam
           Cheesecloth; turkey size
    1/2 lb Melted butter

MMMMM------------------------GIBLET GRAVY-----------------------------
      1 c  Flour
           Turkey neck; liver and
           -gizzard
           Broth
           Turkey drippings
           Salt
           Pepper
 
   Thaw turkey in refrigerator for several days or in a large grocery
  sack for 24 hours. Remove liver, gizzard and neck from insides. Salt
  and pepper the bird, inside and out. Spray roasting pan with Pam and
  line the bottom with a large piece of heavy duty foil. Dip
  cheesecloth in melted butter and wrap around turkey to cover
  completely. Cook at 300 to 350 for approximately 25 minutes per
  pound. Baste turkey often with butter while cooking until it is gone,
  then baste with pan drippings. Turkey is done when leg moves easily.
  
   To make gravy, put flour in pie pan. Heat oven to 350. Brown flour,
  watching it carefully. Shake and stir the pan often. Cook flour. Wrap
  in waxed paper and store in a jar until ready to use. Boil turkey
  neck, liver and gizzard in water to cover for approximately 15
  minutes. Save broth. In a food processor with plastic blade or in a
  bowl, put flour and enough turkey drippings to make a paste. Put into
  a skillet and add drippings and broth. Add chopped liver and gizzard
  if desired. Cook until thick and season with salt and pepper.
  
  DEBBY BRANSFORD COATES
  
  (MRS. WAYNE)
  
  From , by the Little Rock (AR)
  Junior League.  Downloaded from Glen's MM Recipe Archive,




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Recipe ID 31979 (Apr 03, 2005)

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